No-Bake Vegan Mini Cheesecake

This No-bake Vegan Mini Cheesecake is rich, creamy, and incredibly easy to make. With a naturally sweet walnut-date crust and a silky coconut filling, this recipe is perfect if you’re looking for a dairy-free dessert that feels indulgent but requires no oven time at all.

Jump to:

• 💡The No-Bake Magic
• 🤍Why You’ll Love This Vegan Mini Cheesecake
• 📝How to make Vegan Mini Cheesecake
• 🍥Final Thoughts
• 📖 Recipe
• 💬 Reviews

💡The No-Bake Magic

It’s actually pretty simple! Walnuts bring a natural richness, while dates do all the sweetening work for you. Once blended, the mixture should feel sticky but soft enough to press easily into your molds.

On the top-half, the coconut whipping cream gives that classic cheesecake silkiness, while vegan condensed milk adds thickness and body. I also add lemon juice to cut through the richness to keep everything balanced and fresh.

🤍Why You’ll Love This Vegan Mini Cheesecake

• No-bake & oven-free - perfect for small kitchens.
• 100% vegan and dairy-free.
• Naturally sweetened with dates.
• Versatile crusts and flavors - adapt it with your favorite choice of nuts and toppings.

Check out my other simple dessert ideas:

• Banh Flan (Vegan Vietnamese Coffee Caramel Flan)
• 3-ingredient Chocolate Mousse (High-protein Vegan)
• Vegan Pistachio Ice Cream
• Vegan Tiramisu (Soy-free, Nut-free)

📝How to make Vegan Mini Cheesecake

Ingredients

Crust: 

• 120g walnuts
• 200g dates, pitted
• 2-3 tablespoon Coconut oil

Filling:

• 1 can Nature’s Charm coconut whipping cream (the thick part that rises on top)
• ½ cup Nature’s Charm vegan condensed milk
• Lemon juice
• 1 teaspoon vanilla extract
• Pinch of salt

Instructions

1. Make the crust by blending the dates and walnuts with coconut oil until crumbly. Check the mixture by pressing it inside your palm to make a ball: if the ball can hold its shape then the mixture is sticky enough.
2. Scoop 1-2 tablespoons and press the mixture firmly into the molds. Let them chill in the fridge while you prepare the filling.
3. Prepare the filling by whisking together the vegan coconut cream, vegan condensed milk, lemon juice, vanilla and salt. Adjust the taste for brightness (more lemon) or more sweetness if needed.
4. Spoon the filling over the crusts and smooth the tops. Then add your favorite flavors. I used melted dark chocolate, matcha cream and frozen strawberries.
   👉For matcha cream: mix matcha with 1 tablespoon warm coconut cream until smooth.
5. Let them chill in the freezer for at least 4 hours, preferably overnight, until fully set.
6. When serving, let them sit at room temperature for a few minutes and add toppings like fresh berries, lemon zest, or an extra drizzle of melted dark chocolate.

🎯Tips for success

• Chill the coconut cream overnight so the fat separates cleanly from the water: this will make all the difference to the texture and later keep the top part from melting rapidly.
• If your dates are dry, soak them in hot water for 5-10 minutes before blending.
• Mini cheesecakes set faster and hold their shape better than a full-size cheesecake.

🍥Final Thoughts

This No-bake Vegan Mini Cheesecake is exactly the kind of treat I’m looking for on a hot summer afternoon. It's lightly and naturally sweet, with a tangy fresh taste of lemon. Super simple, comforting while wonderfully creamy. All you need is a little care, and patience, and let time seal the deal.

What is your ideal treat for warm weather, weekend parties, or make-ahead treat? Let me know in the comment below or tag me on Instagram @veggieanh. I would love to hear your thoughts!😋

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📖 Recipe